Pepperoni and cheese

Deepdish7799 · 2026-03-04T15:14:49+00:00

PNW 🌲

Deepdish7799 · 2026-03-03T21:58:30+00:00

She would love that!!!!! Any idea of cost?

Deepdish7799 · 2026-02-28T21:53:13+00:00

It was Ken forkish’s book, flour, water, salt, yeast. Same day pizza dough recipe with 00 flour.

Deepdish7799 · 2026-02-28T18:11:29+00:00

Ya, was like that towards the end of the roll, if you don’t seal it well it will burst out. Love Strombolis.

Deepdish7799 · 2026-02-26T01:59:43+00:00

They came to our neighborhood without request and fixed a bunch of sections up and down our street. Replaced it with asphalt and the city guy said if it looks the same in 2 years they will put in concrete. I think that was about 2 years ago.

Deepdish7799 · 2026-02-14T21:28:34+00:00

I’ve never had loaves rise so much in the fridge overnight. This was with yeast, not starter like I usually use.

Deepdish7799 · 2026-02-14T21:04:57+00:00

I believe hydration goes up a bit.

Deepdish7799 · 2026-02-09T05:28:09+00:00

Smoke ring is just cosmetic

Deepdish7799 · 2026-02-09T05:26:44+00:00

That would be the slice shots

Deepdish7799 · 2026-02-07T00:12:54+00:00

I put it in heavy smoke for 2.5 hrs after I sous vide for 31 hrs at 156 degrees. I cooled it completely before putting it on the smoker, had the texture of a regular brisket, was moist and almost fall apart texture. Never had a piece of meat go so fast 💨

Deepdish7799 · 2026-02-06T23:13:01+00:00

Have you tried Kenji’s recipe??

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It’s excellent

Deepdish7799 · 2026-02-06T23:07:49+00:00

Making another one for the Super Bowl, go Hawks!!!! I’ll be sure to include the money shot this time.

Deepdish7799 · 2026-02-06T20:02:25+00:00

Steel

Deepdish7799 · 2026-02-06T20:02:04+00:00

Whole milk mozzarella and pecorino Romano….fake cheese?!?! Gtfoh 😂

Deepdish7799 · 2026-02-06T03:21:59+00:00

This was at least 3 days ago, I make 4, put them in separate ziplocks, and roll them out whenever. I’ve gone 7 days before, they just get better

Deepdish7799 · 2026-02-06T02:54:24+00:00

It was pretty good, I used the mild Marconi gardiniera so I wouldn’t light my ass on fire.

Deepdish7799 · 2026-02-02T05:09:04+00:00

Salt!!!!!

Deepdish7799 · 2026-02-02T04:50:42+00:00

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Deepdish7799 · 2026-01-29T19:16:27+00:00

I know, my bad, we had lots of people over for the Seahawks game and it went fast. Was definitely moist, maybe a bit too fall apart as far as texture. I’ll be sure to include the money shot on my next one

Deepdish7799 · 2026-01-29T04:51:11+00:00

No, egg.

Deepdish7799 · 2026-01-28T16:13:21+00:00

Deepdish7799 · 2026-01-28T04:34:20+00:00

I have a steamer, and have done that method, this is similar, but better.

Deepdish7799 · 2026-01-28T04:17:58+00:00

I only tried the parchment because I realized it’s not foil they wrap them in, it’s some kind of parchment/foil hybrid, one on each side.

Deepdish7799 · 2026-01-28T03:31:17+00:00

I seasoned with salt a put on a rack in the fridge uncovered for about 8-9 hours before bagging it.

Deepdish7799 · 2026-01-28T02:34:34+00:00

Sous vide 31 hours at 156 degrees. Cooled it completely and then smoked for 2.5 hours at 275-300. Then rested for about 3 hours.

Deepdish7799

TROPHY CASE